3.23.2010

Kurt Garland & Ashley Andrews Rehearsal Dinner 3.19.10

Junior League of Little Rock
Banquet Room

Beer, Wine, Champagne, Iced Tea & Water were served

Flowers by Crocus

Bride & Groom

Grilled Pork Tenderloin with Apricot Sauce, Southern Cheese Grits
& Spring Medley of Fresh Vegetables

3.19.2010

Signature Bridal Fair 3.18.10 @ the Junior League of Little Rock

Thank you to all the brides who stopped by our table last night!

Furniture by Trendstyle Events

Flowers by Distinctive Designs by Tanarah

Presented by Gala Productions - Other vendors included Central Arkansas Entertainment, Photography by Melisa, Cake & Company, Arthur Murray Dance Studio, Alfred Angelo, Party Time Rentals, Cocoa Belle & Arkansas Bride

Grilled Chicken Kebabs with Cherry Tomato, Olive & Red Onion

Cool Dill Potato Salad

Fire Kissed Vegetables with Tarragon Dipping Sauce

Cantaloupe-Lime Shooters -so refreshing!

Goat Cheese Truffles rolled in Assorted Toppings

Brown Sugar Pork with Orange & Thyme on Party Rolls

3.15.2010

Larson/Cordry Wedding 3.13.10

Women's City Club (Junior League of Little Rock)


Walnuts in Honey with Manchego on Shortbread


Sweet Tea, Water & Sparkling Punch


Wedding Cake with Gelato


Maize Lamour Table Linens with an Eggplant Lamour Runner and Gold Chivari Chairs.  The middle table was Ivory Deauville - gorgeous!


Eggplant Lamour cocktail tables later held the bridesmaid's bouquets


Table centerpieces by About Vase


Music by The Rockets


3.12.2010

CARNAVAL @ the Arkansas Arts Center 3.5.10

Chaired by Liz Banko, this special, interactive event took over the entire Arkansas Arts Center. Guests were able to experience the Arts Center like never before and see artifacts from the World of the Pharaohs exhibition as well as famous works of art come to life before their very eyes. Actors engaged guests as they replicated scenes from masterpieces in the Arkansas Arts Center collection. Guests enjoyed a tapas-style dinner, buffet and a captivating auction.



Mini Lamb Burgers with Tarragon Mayonnaise & Microgreens
Mushroom & Gruyere Tartlets
Salt Cod Croquettes with Roasted Pepper Aioli

Grilled Chicken Kebab with Cherry Tomato, Olive & Red Onion
Bacon Wrapped Quail Legs with Pomegranate Glaze
Creamy Lentils with Confit Pork Belly

Crudite Bouqet, Hummus & Lavash Bread

Patron Seating

Coffee & Kahlua Cordial with Mini Donuts

Other Passed Hors d'oeuvres included a Celery Root Bisque Shooter, Eggplant Caponata with Shaved Manchego in Zucchini Cups & Herb and Honey Crusted Veal Tenderloin on Toasted Baguette

The Museum "coming to life!"

The captivating auction


Food items included a Mediterranean Vegetable Salad, Tabouli, Cumin & Coriander Grilled Chicken Kebabs and Lemon & Pistachio Cream Cheese Bites

Warm Artichoke Dip & Pita Chips

Gyro Carving Station with Gyro Meat, Pitas & Tatziki

Carnaval Antipasto - Assorted Sliced Meat, Blocks of Cheese, Grilled Vegetables, Nuts, Breads & Crackers garnished with Grapes & Strawberries


3.04.2010

Diamond Chef Arkansas 3.3.10

Diamond Chef is sponsored by the Pulaski Technical College Foundation. Chefs are presented a mystery basket of ingredients and have 40 minutes plus the help of one sous chef to prepare a dish using all the ingredients. Judges score the dishes based on taste, presentation, creativity, sanitation and kitchen organization. The top two chefs will advance to the Arkansas Diamond Chef finale on June 8 at the Statehouse Convention Center.

Our Chef, Jason Godwin along with Sous Chef, Joel Carr competed against Chef Brian Deloney from Maddie's Place in the first heat.

The mystery basket included the following ingredients: flank steak, tequila, dill pickles, pears, tomatillos & white cheddar cheese


40 minutes goes by fast -time to plate up!


Chef Brian Deloney from Maddie's Place


And the winner of the Heat 1 -Simply the Best Catering!
Salsa Verde & Fresh Arugula is served with Seared Flank Steak and Pico de Gallo made with Pears, Pickles & Cucumbers


Heat 4 is Chef Joseph McCullough with Sous Chef Dennis Bell
vs. Chef Donnie Ferneau with Sous Chef Coby Smith

The mystery basket included the following ingredients: Absolut vodka, flatiron steak, brussel sprouts, mangosteen fruit, feta cheese & yellow mustard

Joseph marinated the steak in yellow mustard, and served it with a feta & mangosteen relish, charred brussel sprouts, and crispy potatoes


The winner of Heat 4 -Donnie Ferneau

The next round was Chef Jason Godwin vs. Chef Jason Knapp

The mystery basket included the following ingredients:  kohlrabi, Denver cut beef, Meyers Irish rum, camembert cheese, Cape gooseberries & saltine crackers

Jason served Denver cut beef with Brown Butter Yukon Gold Potatoes, Fried Egg and a Kohlrabi-Gooseberry Slaw with Dark Rum & Balsamic Vinaigrette

The winner is Chef Jason Knapp who will compete against Chef Daniel Capello on June 8th at the Statehouse Convention Center.
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